Shrimp Skewers - Second Set

I almost didn't post this because it was really too easy to be considered a recipe and I had just posted another shrimp skewers recipe recently. But this was too yummy to deny its presence on the blog. The spicy chorizo and the citrus flavored shrimp made a great pair. So here goes....

Grilled Shrimp and Chorizo Skewers
Adapted from Martha Stewart Living 2009

Ingredients

Serves 4

• 12 jumbo shrimp (about 1 pound), peeled and deveined, tails intact
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 8 ounces dried chorizo, cut on the bias into sixteen 1-inch pieces
• Coarse salt and freshly ground pepper

Directions

Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover, and refrigerate, turning occasionally, for 30 minutes.

Meanwhile, soak 8 wooden skewers in water. Or use metal skewers like me and skip this step.

Preheat grill to medium-high. Thread 3 shrimp and 2 slices chorizo onto each skewer, alternating pieces.
Season with salt. Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.Serve the grilled skewers.